Free Healthy Recipe - Berry and beetroot (beet) ice-cream/sorbet

The Food Coach

Dairy free, Gluten free, Low carbohydrate, Low GI, Wheat Free

This is a very deep reddish-purplish ice-cream/sorbet and melts in the mouth with a delicious berry flavour. It is super-simple to make and apart from being delicious it's also impressive in terms of nutrient density. You can use popsicle moulds to freeze individual portions, or simply freeze in a glass loaf tin.

Recipe Courtesy of Exisle Publishing from the book Feed Your Brain: The Cookbook by Delia McCabe

Ingredients

1 cup macadamia nut, soaked in water for 2 - 3 hours, rinsed and drained well

Combine all the ingredients in a blender and blend until smooth and creamy. Transfer to a glass container that can hold 6 cups of liquid and place in the freezer. Stir the mixture every hour until it has frozen. (Alternatively, freeze the mixture in an ice-cream machine according to the instructions.)
Remove from the freezer half an hour before serving to soften slightly.

Tip
If you have a very powerful food processor or blender you can turn frozen fruit such as mangoes, bananas, pineapple, watermelon and berries of any variety into a sorbet in a few minutes. Simply add a few cups of frozen fruit and a little coconut milk to the food processor and blend on high until the mixture turns into a soft sorbet-like mixture. Serve immediately.

Makes 8 servings

Scale recipe to serves

Prep Time:

10 mins

Cooking Time:

Ready in:

250 mins

Suitable for:

Dessert, Snack

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Nutritional Information - Per Serve

Kj

797 kj

Calories

190 kcal

Fat

17 g

Saturated Fat

5 g

Total Carbohydrate

7 g

Total Protein

2 g

Fibre

2 g

Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.